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1/4 cup olive oil
2 cloves garlic, crushed
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
Preheat oven to 425 degrees.
Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.
2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease bottom only of a 9×5-inch loaf pan, or three 3×5-inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
Mix 3 parts white sugar and 1 part olive oil or sweet almond oil, and 1 teaspoon peppermint extract or essential oil.
Now spoon them into individual airtight containers, dress them up with a ribbon and a sweet holiday note. Perfect little gift for those that you love!
2 cups (12-oz. pkg.) White Chocolat Morsels
24 hard peppermint candies, unwrapped
Line baking sheet with wax paper.
Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature. Perfect for holiday gift giving!
2 1/2 cups Tang
1 1/2 cups Country Time lemonade mix
1 1/2 cups instant unsweetened tea
1/2 cup sugar
3 1/2 tsp pumpkin spice
Whisk together all ingredients in a large bowl until thoroughly combined.
To make tea, combine 2 Tablespoons mix with 1 cup hot water.
1 teaspoon apple pie spice
1/4 cup white sugar
1 (12 ounce) can refrigerated biscuit dough, separated and cut into six pieces
1/2 cup brown sugar
3 tablespoons butter
1 teaspoon water
Preheat an oven to 375 degrees. Butter 6 muffin cups or line with paper muffin liners.
Combine the apple pie spice and white sugar in a small bowl; roll the biscuit pieces in the mixture to coat. Divide the coated pieces between the prepared muffin cups.
Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes. Spoon the mixture over the biscuit pieces.
Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 8 to 12 minutes.
Have a very Merry Christmas and a bright holiday season.
The Moms & Dads of IntelliGender
This is AMAZINGLY good…and SO easy to make! Yum!
1 cup pumpkin puree
1 quart milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil. Enjoy!